RCP: Olive, Basil and Anchovy dip

[Jenise]

I started making this recipe from the Silver Palate Cookbook in the early 90's, and I've yet to find anything I love better to serve with raw or barely cooked vegetables. I especially love it with asparagus, and I'll be making it for this weekend's party. Thought I'd share it. One warning: the finished dip is not a particularly attractive shade of brown and there's just no help for that. In fact, one of my friends who dearly loves it has dubbed it "Ugly Dip", which has by now become something of an endearment.

Step One
1/2 cup pitted kalamata olives
1/2 cup pitted green olives
4 anchovy filets
1 garlic clove
2 tblsp capers
2 tblsp canned tuna*
2 tblsp lemon juice
1 cup fresh basil leaves

Step Two
1/4 cup evoo
1/4 cup mayonnaise (optional)

In a food processor, combine the step one ingredients and process until smooth. With the motor running, slowly add the oil to make a thick, fluffy sauce. For a lighter sauce, add the mayonnaise too (I usually do). *I posted the ingredients as written in the book, but to be honest I usually throw in six anchovies and skip the tuna. Why open a can of tuna for just two tblsp?

Makes 1 1/2 cups which will keep in the fridge up to a week.

*I posted the ingredients as written in the book, but to be honest I usually throw in six anchovies and skip the tuna.

Funny, before I finished reading this post I thought the same thing, "Heck, why bother with the tuna when you can just use more anchovies?"

rwj

[Jenise]

I would guess the tuna was added for texture--and I've made it with all tuna, no anchovy too, so I knows what I talks about--but depending on the tuna you use (like albacore, which doesn't melt away as easily as tuna) you might be adding a splintered texture as much as anything. I find that the anchovies give all the flavor one needs. And if it's too loose? More olives!

You probably also like Bagna Cauda - the warm dip for vegetables and bread - just anchovies,EVOO, garlic, butter. A classic dish from the Piedmont. Nothing better if the garlic, oil and chovies are primo.

I love love love bagna cauda!

rwj

Jenise, I have an easy dip in my house that is somewhat akin: Mash together a tin of sardines packed in olive oil, a ripe avocado, and a bit of garlic. Season with black pepper and a sprinkle of a green herb of your choice.

This is probably milder in flavor, and less salty, than yours. Sometimes I play around with it... add some red pepper flakes or a squeeze of lime. But I try not to let it get too guacamolish.


Jeff

[Jenise]

That sounds good! Does it turn out kind of gray, though?

Good point about the salt level in my dip. That's why the mayo is a good ingredient, it tempers the salt brought in by the olives.

Ah - dips/spreads! Favourite garden food with a baguette and a bottle.

Rather than start another thread, allow me to offer a fave of mine - halfway between tapenade and anchoiade - those not liking anchovies should avert their eyes.

100 g black pitted olives
100 g capers
100 g tuna (I sometimes increase the recipe to use up a whole tin)
12 anchovies (or more!)
2 cups olive oil - regular is fine - evoo doesn't come through the other flavours
1 teasp Dijon mustard
1 sprig basil
3 cloves garlic
thyme
salt, pepper

This recipe uses more oil than many and is made like a mayo - everything else into the processor and drizzle in the oil so it thickens.

You can make interesting variants using parsley instead of basil, and more or less thyme. You can even blend in some sun dried tomato, but I think that detracts from the original concept. This stuff is great for either bread or vegie dip. Or making a sandwich , or....

[Jenise]

Bill, looks great--I'll have to try your version. I might switch!

Bill, looks great--I'll have to try your version. I might switch!

Hey - let's go 'dipping' together and see which one we like best. Meet you in the garden with a baguette and a bottle!

[Jenise]

Bill, looks great--I'll have to try your version. I might switch!

Hey - let's go 'dipping' together and see which one we like best. Meet you in the garden with a baguette and a bottle!

Sure! As soon as it stops snowing, that is.

Sure! As soon as it stops snowing, that is.

Here too

That sounds good! Does it turn out kind of gray, though?

No, it stays mostly green. With sardine-black flecks.